Ingredients:
- 4 cups chicken or vegetable broth
- 4 large dill pickles, diced
- 1 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions:
1. Preparing the Vegetables:
- In a large pot, combine the chicken or vegetable broth, diced potatoes, diced carrots, and diced celery.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
2. Cooking the Pickles:
- In a separate skillet, melt the unsalted butter over medium heat.
- Add the diced dill pickles to the skillet and saute for 5-7 minutes, or until slightly softened.
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